Caramel Spice Cake
This festive cake with spices and caramel promises to delight everyone at the holiday table.
Ingredients
- 16 oz (450 g) white chocolate, chopped (see note)
- 2 ½ cups (625 ml) 35% cream
- 3 oz (85 g) white chocolate, chopped
- ½ cup (125 ml) 35% cream
- 1 cup (150 g) unbleached all-purpose flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 6 eggs, at room temperature
- ½ cup (105 g) brown sugar
- 2 tbsp (30 ml) molasses
- 1 tsp (5 ml) vanilla
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 ml) homemade or store-bought salted butter caramel
- 2 gingerbread or ginger cookies, broken into small pieces (optional)
Instructions
- With the rack in the middle position, preheat the oven to 250°F (120°C). Place the chocolate on a non-stick or silicone mat-lined baking sheet.
- Bake for 40 minutes, stirring the chocolate with a spatula every 10 minutes, until it turns the colour of caramel. Transfer the chocolate to a bowl (see note).
- In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth. Cover and refrigerate for 8 hours.
This festive cake with spices and caramel promises to delight everyone at the holiday table.